Boil potatoes with skinon in boiling water till soft. It should take 40 to 50 minutes. Pierce one potato with the tip of a knife to check doneness. Drain potatoes and peel them while still hot. Cloth on left hand, knife on right hand, so that you don't burn yourself. Do not let potatoes cool too much or they'll get hard to mash.TIP: usually while I wait for the potatoes to cook, I make the sauce. Link in the notes below.
Add the potatoes to a bowl and mash them with a fork, potato ricer, rotary vegetable mill or potato masher. I do it with a fork.
Add the flour and the salt, and knead until the potatoes absorb all the flour and you get a compact but soft potato dough.
Knead just the time to incorporate the flour with the potatoes. For more info, see the "tips" chapter below. You should not over-knead.NOTE: depending on the type of potato, you might need to add more or less flour.
Shape the gnocchi
Divide the dough into 4 pieces, and roll each piece into long ropes, 2 cm thick (about ¾ inch), then cut the ropes into 1.5 cm (½ inch) bites.You can use a knife or a dough scraper to cut the gnocchi.
You have three options to shape the gnocchi. You can either leave them as they are, smooth and looking like small cute pillows.
You can also roll them on the backside of a fork applying gentle pressure with your thumb, creating small ridges that will make the gnocchi look very pretty. The ridges will also grab more sauce.
Or you can use a gnocchi board that you can find online for a few dollars. It's definitely faster to do gnocchi with a gnocchi board.
Cook the gnocchi
Add the gnocchi, one by one, to a pot with plenty of salted boiling water. When they float to the surface, they are cooked. It should take about 1 minute.
Scoop them out of the boiling water with a slotted spoon and add them directly to the pan with your favourite sauce.
Our favorite sauce for homemade gnocchi is this tempeh bolognese. You can make it while the potatoes boil.This recipe can serve between 4 to 6 people. If eaten as a main meal, then it serves about 4 people. If used as a first course, then you can serve about 6 smaller portions. Nutritional values are for 1 out of 6 servings of gnocchi, without sauce.